Welcome to Recipes For Judys' Foodies

Golden Butter Cake with Chocolate Marshmallow Frosting

6 egg yolks
1 cup milk
2 tsp. vanilla
1 1/2 cup sugar
1 Tablespoon + 1 tsp. Baking Powder
3/4 teaspoon salt
12 Tablespoons butter
3 cup flour

Mix yolks, 1/4 cup of the milk & vanilla. Put all dry ingredients in mixing bowl. Beat in butter till like crumbs. Beat in remaining milk. Now slowly beat in egg yolk mixture. Beat till smooth. Pour into a greased & floured 9x13 pan & bake 350 degrees 25 -35 minutes. Poke holes in cake with an object about the diameter of a drinking straw. Pour Chocolate Marshmallow Frosting over warm cake. Smooth for an even finish.

Chocolate Marshmallow Frosting
3 cups semi sweet chocolate chips
1 bag marshmallows
1teaspoon vanilla
dash of salt
1/2 to 1 cup of light cream
2 cups powdered sugar
Microwave chocolate chips on 50% power till melted about 2 minutes. Stir 1/2 thru and again when melted to smooth. Add marshmallows & microwave full power till melted about 1 1/2 minutes. Stir till smooth. Now beat in cream & sugar till texture is frosting consistancy. Add more or less as you prefer. Frost warm cake. Frosting will pool down in holes and smooth over the top. Delicious!

Wednesday, October 19, 2011

German Red Cabbage with Onions and Apples

          This warm hearty dish is a perfect fall delight for cold night suppers. It goes well with beef, pork or ham.

1 Small head of Red Cabbage cored and sliced thin as if it was for slaw
1 large Onion sliced
2 Large Apples peeled, cored and sliced as you would for pie
3 Heaping tablespoons of Brown Sugar
3/4 Cup vinegar              
3 Tablespoons Butter    
1 Teaspoon Salt  
1 Teaspoon ground Cloves   
1 Tablespoon Cornstarch Dissolved in 1/4 Cup Cold Water
Pepper to Taste       
In large Skillet melt butter and add cabbage, onions, apples and seasonings. Saute until cabbage is soft, stirring often,about 30 minutes. Then add vinegar and sugar continue to cook another 30 minutes stirring every now and then. Stir together the cornstarch and water and stir into your cabbage stirring until cabbage thickens slightly. Serve piping hot ! THIS DISH can be made to your taste. If you do not like clove try cinnamon or no spice at all. If you like it sour use more vinegar or use more sugar if you like it sweeter. Play with it until you get it to your liking! I like it tart where my son likes it sweet. We compromise and use this version which is nicely sweet and sour!              

Tuesday, October 18, 2011

Wormy Bones for Halloween ! by Gayle Knowles-Hale

However many hot dogs you need to serve!
4 to 6 uncooked spaghetti noodles per dog.
Jar of spaghetti sauce or Salsa or Pesto Sauce for green slimey worms & bones!
Parmesan Cheese to sprinkle
Cut each hot dog into 5 or 6 pieces. Thread each piece of hot dog with 4 to 6 pieces of raw spaghetti through the hot dog. see picture above. Cook in large pot of boiling water per directions on spaghetti package. Heat sauce in another pan . Drain cooked noodles & dogs serve drizzled with sauce & sprinkle with cheese if desired. As noted this idea is not mine BUT I WISH IT HAD BEEN!!! So cool for Halloween or even kids parties DON'T YOU THINK? I called it Wormy Bones for Halloween but for Birthdays you could call it Twisted Dogs or anything you wish but it looks like FUN !!!                                                                                                                  

Saturday, October 15, 2011

Best Banana, Oatmeal, Flax & Cinnamon Bread and Pumpkin or EspressYo'self Chocolate, Toffee Espresso Bread


1 & 3/4 Cup Flour
3/4 Cup Sugar
1/2 Cup Milled Flax
1/2 Cup Rolled Oats
1 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1/2 Tsp Salt
1 Tsp Cinnamon
2 Eggs
1 Tsp Vanilla
1/3 Cup Canola Oil or Vegetable Oil
1/3 cup chopped pecans

3 Very Ripe Bananas / For Pumpkin Bread use 1 & 1/2 Cups of Pumpkin instead of Bananas ! This is about 1 SMALL can of pumpkin I use the whole can !

Grease 1 large bread pan or spray with baking spray. Preheat oven to 350 degrees. Stir all dry ingredients together except pecans. Now add all the wet ingredients including bananas & or pumpkin & beat on low until combined. Beat on medium high to make sure ingredients are blended well. Stir in pecans. Spoon into your prepared pan. Top with the following topping. First sprinkle about 1/4 cup brown sugar. Sprinkle 1/4 cup chopped pecans over the sugar. Now sprinkle with cinnamon as much as you like. Bake 55 to 70 minutes until bread test done with the toothpick test.  You may substitute walnuts for pecans or raisins for nuts or even chocolate chips or coconut it is a very versatile bread !

                               Let bread cool 1/2 hour then dump out of pan to finish cooling! Mine slid right out. My oven to 1 & 1/2 hours to bake but like I say my oven is a SLOW oven !   
This is the Banana Version !

                                EspressYo'self Chocolate Toffee Espresso Bread                                                         To  the above bread recipe just make the following changes.
Instead of Pumpkin or Banana use ,
1 Cup Vanilla Yogurt
5 Heaping TBS of Instant Espresso or your favorite flavored instant coffee Diluted in 1/4 cup HOT water & stirred into the yogurt.
1 cup Chocolate Chips
1/4 cup Toffee Bits
I kept the pecans in this recipe.
Sprinkle on top of unbaked bread, Rolled Oats, Toffee Bits & Cinnamon as much as you like. Bake as directed per above recipe ! ENJOY!                                                


 2 Cups Old Fashion Oatmeal ( or your favorite but I just LOVE the Old Fashion for baking & cooking) !
4 Cups Water
Dash of Salt
1/2 Cup Brown Sugar
1 Tsp. Vanilla
1/2 Cup Raisins or Dates ( I use dates)
1 Apple Cored & chopped
2 Heaping TBS. Peanut Butter ( I use my own the recipe is on the Blog) but use your favorite
1/2 Tsp. Cinnamon
Place all ingredients in a heavy saucepan & cook over medium high heat stirring often. Cook about 20 minutes until apple is tender. Serve hot with milk & sprinkle of sugar if desired !
Feel free to change up the ingredients when you make this! Sometimes I add a banana or I use fresh peaches when they are in season & leave out the peanut butter & dates but add in slivered almonds or pecans! VERSATILE & SO GOOD FOR YOU!

THIS VERSION ABOVE I USED 1 BANANA, 1 Cup Slivered Almonds, 1 Cup Raisins, 1 TSP Cinnamon for the add ins! Mix this up as you like!                                                                               

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          Check out this recipe blog for new recipes ! I blog an average 2 new recipes per week! Anything from main courses, soups & stews to sandwiches , desserts & candy ! Most are very easy but for those who like cooking challenges I have those too! Holidays are coming & I have lots of cookie recipes  & Thanksgiving recipes that I will blog in the upcoming weeks ! I would to have you share your recipes with my friends too! Feel free to send me your favorite recipes to my blog or Facebook page & I will post them for you with you getting all the kudos ! Sign up for Recipes For Judys Foodies today it is free & FUN !                                                                   

Wednesday, October 12, 2011

Thick & Lucious Baked Potato Soup !

Thick & Rich with chunks of potatoes, celery, onions, lots of cheese & topped with crispy bacon. This is GREAT STUFF!                                                                               
4 Large Baking Potatoes or 10 Small Baking Potatoes, Baked & Cooled
2 Large Onions peeled & chopped
2 Celery Ribs chopped
2 Cups Water
8 Cups Milk ( I use 2% but any milk you like will work)
4 Cups Shredded Cheddar Cheese ( I used white sharp but your favorite is best for you )
8 oz. Cream Cheese
1 Cup Sour Cream
4 TBS. Butter
Salt to taste
1/2 tsp. White Pepper ( black pepper is ok too)
3 Dashes of Red Pepper
3 Dashes Paprika
2 tsp. Parsley Flakes
3 Slices of Crisp Cooked Bacon to sprinkle on the top of each serving.
In the butter, saute the onion & celery until soft. Peel & dice the potatoes that you chilled & add them to your saute. Add water & simmer for about 10 minutes. Add milk & cheeses stirring & cooking until cheese is melted . Add sour cream & seasonings including parsley. Heat & stir until everything is melted & blended & you have thick soup. Watch that soup does not boil & or stick on bottom of pot. Keep the heat medium to medium low. Sprinkle the crumbled bacon over each serving! Serves 6 to 8 people! Warm, thick & hearty good with hot crusty bread or a good sandwich!


Sunday, October 9, 2011

Real South Carolina Pulled Barbqued Pork by a TRUE South Carolina Gentleman , Tom Mitchell!

THIS IS MY CROCK-POT FULL of the South Carolina BBQ Pulled Pork. Sweet & yet Tangy & VERY MOIST ! Different from the BBQ that I am use to but a GREAT change from regular Pulled Pork! Funny thing is I HATE mustard but in this marinade it is PERFECT! Can not WAIT to dig in & have a BIG Ole' Pulled Pork Sandwich FO SHO !

Pork Butt Roast ( Boston Butt, Picnic, etc...) to fit your crock-pot, 3-5 LBS.
DAY 1, Season Roast with salt & pepper. Place in Crock-Pot DO NOT ADD ANYTHING ELSE! Cook on low 8 to 10 hours ! & BOY will your house smell GOOD! Refrigerate overnight.

Day 2, Scrape off hardened fat from top of the roast & throw it away. Remove roast from crock-pot & shred. The gelatin in the bottom of the pot , keep 1/4 cup & throw the rest away or use it for something else like pork gravy. Now use the following South Carolina Sauce for AUTHENTIC Southern Pulled Pork OR use your favorite sauce but this recipe was the following sauce.

2/3 Cup Regular Yellow Mustard ( Frenches ) type
1/2 Cup White Sugar
1/4 Cup Brown Sugar
1 Cup Cider Vinegar
2 TBS. Chili Powder
1 Tsp. White Pepper
1 Tsp. Black Pepper
1/4 Tsp. Cayenne Pepper
4 to 5 Drops Tabasco Sauce
1/2 Tsp. Soy Sauce
1/4 Cup of Gelatin Drippings from roast
2 TBS. Butter
Combine all EXCEPT Soy Sauce & Butter in a saucepan & simmer for 10 minutes. Remove from heat & add Soy Sauce & Butter stir to blend. Add all of this to your shredded pork into the crock-pot & cook on low 4 hours or so. NOW YOU HAVE REAL SOUTH CAROLINA PULLED PORK ! Serve up on your favorite bun & DIG IN!

Saturday, October 8, 2011

Jessica Spencer's Beautiful Apple Cake !


3 tsp cinnamon
5 TBS sugar
2 3/4 cups flour
3 tsp baking powder
2 cups sugar
1 cup vegetable oil
1/4 cup water
4 eggs
4 medium apples, peeled, cored and chopped (medium dice) OR thinly sliced.

Preheat oven to 350. Grease and lightly flour a bundt pan.

Mix together 3 tsp cinnamon and 5 TBS. sugar, set aside.

Mix together flour, baking powder, sugar, oil, water, eggs. Mix until smooth, batter will be thick.

Pour half of batter into pan and arrange half of the apples on top of the batter. Sprinkle with cinnamon-sugar.
Pour remaining batter on top, arrange remaining apples and press them down lightly. Overlapping is fine. Sprinkle with remaining cinnamon-sugar.
JUST FOR FUN, Jessica's German Shepherd named Riot, snatched one of her apples when she was mixing up her cake. He is so cute & looks so adorable with his prize I think she should name this cake after him.

Bake 1 hour and 30-45 minutes, until knife comes out clean, apples are tender and the top is lightly brown. Allow cake to cool before turning out of pan.

Sunday, October 2, 2011

Creamy Rice Pudding by Minnie Graver

Minnie was the dear little elderly lady that cleaned at the business where I was first employed right out of high school. She was tiny & feisty & guarded her recipes like they were golden & they were & still are today! This creamy wonderful pudding was one of her specialties & was thrilled when she gave me her secret golden recipe! I am sharing it with you because it is simply one of THE BEST Rice Puddings I have ever eaten. Minnie is long gone but never forgotten & I share this recipe of hers in her honor. THANKS Minnie with Love, Judy

                                           Creamy Rice Pudding by, Minnie Graver !
1/2 Cup Raw White Rice
2 Cups Water
3 TBS. Butter
1/2 Tsp. Salt
4 Cups Milk ( in above photo I used Unsweetened Almond Milk) for dairy free leave out the butter & use the almond milk.
1 Egg
1/4 Cup Cornstarch
3/4 Cup Sugar
2 Tsp. Vanilla
3/4 Cup Raisins ( Optional)
1 Tsp. Cinnamon + more to sprinkle & you just have to sprinkle !

Boil rice, water , butter & salt in large pan on low covered until water is absorbed about 20 minutes or so & stir every so often ! Add 3 cups of milk &  the raisins if using. Bring to a boil stirring to prevent sticking. Turn heat down to low until you mix up the next ingredients . In separate bowl ( I use the bowl I am going to serve the pudding) stir together the sugar, cornstarch, until smooth. Beat egg & add the egg & milk to cornstarch mixture stirring to blend . Add vanilla & cinnamon & stir again so mixture is smooth. Now stir in 1/4 cup of hot rice mixture to the cornstarch mixture stirring as you add. Now add all of this into the large pot of rice mixture. Stir over medium heat until pudding bubbles & thickens. Once thick & bubbly remove from heat & pour into serving bowl. Now sprinkle the top with cinnamon & chill. You now have thick rich CREAMY the most wonderful stove top rice pudding, that serves 6 to 8 people easily, that anyone could ask for ! THANK YOU Minnie !